Explainers

Cocktail king Michael Madrusan, of The Everleigh in Melbourne, prides himself on precision and principles, which also form the foundation of a great drink. Here are his golden rules.

Let the experts give you a helping hand.

Curing fish is a simple technique that's all about minimal effort and maximum reward. Bennelong's Rob Cockerill runs us through the age-old process.

Follow these tips from seafood expert John Susman and you’ll be on your way to perfectly shucked oysters every time.

Perk up your poultry knowledge with this explainer on the humble chicken and its best cuts.

Crisp, spiced, addictive – these party stalwarts have humble origins.

Shaken or stirred, cocktails are the word.

It’s back to school with Sweet Envy’s Alistair Wise, who takes part in a little biscuit experimentation in the name of science.

Nicolas Poelaert of Choux Patisserie is a master of éclairs. Here, he talks us through an essential component.

We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.